Happycall Fish Paste Egg Roll

Yield: one 18cm long egg roll

Appliances: 

Food processor or blender

Happycall double pan

Ingredients:

1 frozen boneless white fish fillet, ~150g

3cm long spring onion, cut into small pcs

30g water

1/4 tsp sugar

1/4 tsp salt

1/4 tsp cooking wine

1/4 tsp low salt light soya sauce

3 eggs

1/2 tsp mirin or cooking wine

1/4 tsp salt

1 clean plastic bag (for rolling up the egg roll)

Dipping sauce

1 tbsp hoisin sauce

1/2 tbsp chili sauce

A few drops of sesame oil

Direction

1. Thaw and rinse the fish fillet. Cut into small pieces to ease grinding.

2. Add fish, spring onion, 25g water, sugar, salt, cooking wine and light soya sauce into a blender to grind into a smooth fish paste.

The remaining 5 g water to be added slowly depending on the consistency of the fish paste.

3. Continue to grind/blend until a smooth and slightly glossy fish paste is obtained.

Set aside.

4. Coat the pan with a thin layer of cooking oil and heat up using medium flame.

5. Mix eggs, mirin and salt together in a bowl. Try to minimize the bubbles formed, in order to achieve a flat and smooth omelette.

6. When the pan is hot, pour in the egg mixture and swirl to spread out the egg. Close the lid and cook till the omelette is slightly brown on one side.

Only needs to cook one side of the omelette.

7. Set the omelette aside to cool down.

8. Cut open the plastic bag and place the  omelette on top.

Spread the fish paste evenly over the omelette, leaving about 1cm on both ends free.

 

9. Roll up the omelette slowly and pressing it slightly at the same time.

10. When the egg roll has been rolled up, transfer it to a sheet of heat resistant food wrap. Roll up and tighten both ends.

11. Start boiling some water in the Happycall pan. Place the egg roll over a steamer rack and a plate. Lock the lid and steam at medium high heat for 5 minutes, then reduce to low heat for another 5 minutes.

12. Remove the egg roll from the pan and let it cool slightly.

Remove the plastic food wrap, cut the egg roll into small serving size and serve with dipping sauce :)

Happycall Thai Style Steamed Fish Fillets

Serving: 4 adults

Ingredients:

200~220g white fish fillets

Marinating ingredients:

5 cloves garlic, chopped

1 red chilli, chopped

1 tbsp lime/lemon juice

1/2 tbsp brown sugar

1/2 tbsp cooking oil

1/4 tbsp fish sauce/soya sauce

A few drops sesame oil

Some cut spring onion for garnishing 

Directions: 

1. Wash and pat dry fish fillets. Cut into halves each. 

2. Mix all the marinating together.

3. Coat the fish fillets with the marinating sauce and arrange in a heat resistant ware.

4. Heat about 1/2 cm height of water in a Happycall pan in medium high heat.

When the water starts to boil, place a low steamer rack into the pan, and place the fish on top of the rack.

Close and lock the lid, and let the fish steam for about 7~8 minutes.

5. To test whether the fish is cooked, insert a chopstick into the meat, it should be able to penetrate at ease.

6. Sprinkle some cut spring onion on top the fish and serve warm with rice :)

Happycall Assam Baked Fish

Serve 4 adults

Ingredients:

2 white fish fillets
4 cherry tomatoes, sliced thickly
4 stalks chinese coriander


Marinating ingredients:
4 slices assam kulek 亚叁皮
20ml hot water
1 big onion
4 cloves garlic
2 chillies
3 stalks lemon grass
1 small lime
1/4 tsp tumeric powder
salt and sugar to taste

4 baking sheets
4 aluminum foil

Directions:

1. Soak assam kulek with 20 ml of hot water. Set aside.

2. Wash and remove 1 to 2 outer layers of the lemon grass. Keep the bottom 3 cm to be grinded in (3).

3. Grind onion, garlic, chillies, lemon grass and juice of 1 small lime in a food processor or blender.  Set aside.

4. Heat a non stick pot to medium high heat and pour in about 1 tbsp olive oil. Add in the grinded ingredients from (3). Stir fry till frangrant.

5.Add in 1/4 tsp of tumeric powder. Continue to stir fry.

6. Finally, pour in the assam kulek + water, as well as salt and sugar. Adjust the salt and sugar quantities according to your taste.

7. Try to evaporate most of the water content through stirring and heating, till you get a thick paste.

8. Scoop out the marinating paste and let it cool down before use.

9. Wash and pat dry 2 fish fillets. Cut each fish fillet into 2 portions.
Add about 1 tbsp of the cool marinating paste and the juice of 1 small lime to the fish fillets.

10. Place a baking paper over an aluminum foil.
Scoop a portion of the marinating paste onto the baking paper.
Place a fish fillet over the marinating paste.
Arrange tomato slices and chinese coriander leaves on top of the fish fillet.
Wrap up the baking paper and aluminum foil accordingly.



11. Place the wrapped fish in a preheated Happycall pan.  Close and lock the lid.
Bake the fish at medium low heat for about 10 minutes or till you smell the nice aroma of the fish.

 

Serve warm with rice :)

Happycall Assam Fish (sweet & sour)



Serve 4 adults

Ingrdients:
2 white fish fillets
5~6 slices assam kulek 亚叁皮
1 tbsp fermented soya beans, wash, soak and crush
1 big onion
4 cloves garlic
1 red chilli
3 lemon grass
1 tbsp dried shrimp
1 tsp belachan chilli paste
1 tbsp gula melaka or sugar
1/4 tsp salt
150 ml water

2 tomatoes, cut into wedges
8 short okras, remove the two ends


Directions:
1. Wash and pat dry the fish fillets. Set aside.


2. Soak the assam kulek in about 20 ml hot water. Set aside.
You may use assam/tamarind paste in place of assam kulek. I find assam kulek is easier to manage than assam paste.


3. Soak the fermented soya beans for about 10 minutes to reduce it saltiness. Drain and crush to coarse paste.


4. Wash and remove 1 to 2 outer layers of the lemon grass. Cut away the top portion and keep the bottom 3 cm of the lemon grass, which is more tender. The top portion will be used during the cooking, while the bottom 3 cm will be grinded in (4).

5. Grind the onion, garlic, chilli and lemon grass in a food processor or blender. Set aside.


6. Heat about 2 tbsp of olive oil in a preheated Happycall pan set at medium high heat.

7. Add in the dried shrimp and stir fry till fragrant. Then add in the grinded ingredients from (4). Stir fry till frangrant. Cover the pan but not locking.


8. Add in the crushed fermented soya bean paste and belachan chilli paste. Stir fry for 1/2 a minute.


9. Pour in the assam kulek and water from (2), and 150 ml water. Bring to a boil.


10. Add in the tomato wedges, okras and top portion of the lemon grass.


11. When the gravy boils again, add in the gula melaka, salt and fish fillets.  Push the vegetables to the sides and let the fish fillets cook in the middle of the pan.Cover and lock the pan.  Cook for about 3 minutes or till the top part of the fish starting to turn white.


12. Flip the fish fillets and lower the heat.  Cover and lock the pan. Continue to cook for about 1 minute, then off the heat. Let the remnant heat cook the fish through.


13. Garnish the dish with chinese coriander and serve warm with rice :)

Stir-fried stingray

Ingredients
300g stingray steak
1 can salted vegetable, shredded
1 onion
5 garlics
1 chili
1 tomato, cut into wedges

Marinating ingredients
1 tbsp light soya sauce
1 tsp rice wine
1/2 tsp sesame oil
1 tbsp corn flour

Seasoning
2 tbsp sugar
2 tsp black bean garlic paste
100ml water

Directions:
1. Wash, pat dry the stingray steak with paper kitchen towel. Cut into 2cm cubes.
2. Marinate the stingray cubes for about 20 minutes.
3. Grind onion, garlics and chili in a food processor. Set aside.
4. Add about 1 tbsp olive oil in a heated pan. Fry the ground onion, garlic and chili till fragrant.
5.Place the stingray in the pan and let it fry till light golden on both sides.
6. Add in the salted veggie and tomato, continue to stir-fry for about 3 minutes. Pour in the seasoning, When it boils, lower the heat and let simmer for about 5 minutes.
7. Serve warm with rice 😊



Stir-fried stingray

The salted veggie